Sometimes, all you need is a big bowl of noodles – no matter your dietary goals. Enter this keto- and paleo-friendly shirataki noodle recipe starring Miracle Noodle plant-based angel hair noodles made from the konjac plant. These silky noodles soak up a rich, peanut sauce and provide the perfect base for a colorful medley of broccoli, carrots and cabbage. With bold umami flavors, a touch of heat and a squeeze of lime, this quick and easy dish is a delicious way to satisfy your noodle cravings – all while staying on track.
Asian Shiritaki Noodles & Veggies (Keto & Paleo)
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Ingredients
- 2 (7 oz.) pkgs. Miracle Noodle Plant-Based Angel Hair Noodles rinsed
- 2 tsp. unrefined avocado oil
- 2 cloves garlic grated or finely chopped
- 1- inch fresh ginger root grated or finely chopped
- 2 cups cabbage thinly sliced
- 1 cup broccoli florets
- 1 cup carrot shredded
- 3 Tbsp. tamari
- 1-2 Tbsp. hot sauce
- 2 tsp. coconut sugar
- 2 Tbsp. peanut butter
- 3 Tbsp. water more as needed
- Handful cilantro or parsley chopped
- Lime wedges
Instructions
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In large skillet, heat oil over medium-low heat. Add garlic and ginger; sauté until fragrant, about 30 seconds. Add cabbage, carrots and broccoli; stir to combine. Cover and cook until vegetables are tender, about 10 minutes.
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To skillet, add tamari, hot sauce, coconut sugar, peanut butter and water; stir to combine with veggies. Add prepped noodles and cook with sauce 5 minutes.
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Serve garnished with parsley and lime wedge.
Notes
Nutrition
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The post Asian Shiritaki Noodles & Veggies (Keto & Paleo) first appeared on The Upside by Vitacost.com.
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